Beef Tenderloin with Pickled Onions and Pink Peppercorns - raspberry vinegar

Method

• Preheat the oven to 350.
• In a large bowl, stir the vinegar with 1/4 cup of the sugar and 1 tablespoon of salt until the sugar and salt are dissolved.
• Add the onions and let stand at room temperature, stirring occasionally, until softened, about 1 hour.
• Drain the onions, reserving the pickling liquid.
• Meanwhile, rub the beef with the oil and set it in a small roasting pan.
• Season with salt and pat with 1 tablespoon of the peppercorns.
• Roast on the lowest rack of the oven for about 40 minutes, until an instant-read thermometer inserted in the center registers 125 for medium-rare.
• Transfer the roast to a board and let rest for 30 minutes.
• In a saucepan, combine the rose with the remaining 2 tablespoons of sugar and boil over high heat until reduced to 1/2 cup, about 20 minutes.
• Add 1/4 cup of the pickling liquid and bring to a simmer.
• Add the cornstarch slurry and the remaining peppercorns and cook until thickened, about 1 minute.
• Slice the meat, removing the strings.
• Transfer to plates and top with the onions.
• Drizzle with the sauce and serve.